Lamb Recipe Search
Lamb Curry
From India Lamb Curry served with a Cucumber Salad
Ingredients
1 1/2 tablespoons Edmonds plain baking flour
salt pepper
750 g lamb pieces
oil
1 large onion, chopped
2 cloves garlic, crushed
1 tablespoon tomato paste
1 1/2 teaspoons grated root ginger
1 teaspoon chopped fresh chilli
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamon
1/2 cup chicken stock
Preparation
Combine flour, salt and pepper in a bowl
Coat meat in seasoned flour
Set aside
Heat oil in a large saucepan
Add onion and garlic and cook until onion is clear
Remove with slotted spoon
Add half of the meat to pan and quickly brown all over
Remove from pan and repeat with remaining meat
Return meat and onion mixture to saucepan
Add tomato paste, ginger, chilli, cumin, coriander, cardamon and stock, stirring well
Bring to the boil
Cover, reduce heat and simmer gently for 1 hour or until meat is tender
Serve with cucumber salad and poppadoms
Ingredients
Cucumber Salad (Raita)
1 cucumber, seeded and chopped
1 teaspoon salt
1 teaspoon cumin seed
2 spring onions, chopped
1 cup natural unsweetened yoghurt
1 tablespoon lemon juice
Preparation
Put cucumber in a bowl
Sprinkle with salt
Set aside for 15 minutes
Rinse under cold water
Drain well
Put cumin seed into a small saucepan
Cook over a low heat until golden
Combine cucumber, cumin seed, spring onions, yoghurt and lemon juice
Serves 4
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